« on: December 29, 2015, 02:28:36 PM »
to borrow a tad of klickitat Jim.... almost scientific.
The reason for our whirlpool and stands are to add the hops 'after' the boil at different temps to retain the volatile oils that are otherwise boiled/ evaporated off at higher temps. When we develop a specific goal in our flavor and aroma profiles we are considering the different components of the hops used.
Our house Pale Ale is meant to greet you with a bouquet of flowers and have a nice, smooth bitterness supported by a full pallet of malt sweetness and a piney finish. (dang! make me want one right now!)
To accomplish this we whirlpool specific hops at specific temps to retain the oils we're after.
Humulene – (210F/99C boil point) – think spicy perfume
Myrcene – (147 F/63.9 C) - slight piney/citrus flavor. High volatility so it quickly disperses into the air (Sniff)
Anyways... you get the jest. So, when analyzing a hop for a recipe, using adds at lower temps will bring out the best of what you chose that hop for.
If you simply throw in the hops at flameout the temps are still close to boiling and will vaporize some essential oils you may be after. Hop stands are proven to retain those oils with additions at lower temps. Whirlpool makes sense to better extract those oils with better efficiency.
So.... my take on all that - Whirlpool = opportunity for fine tuning YMMV
Found an article in a quick search at the link below which re-states but expands upon what you stated.
For what it's worth I also wonder if hop additions at low temperatures such as 65F (i.e. dry hopping) is too low to pull some of the oils from the hops we are after. I certainly get the aroma from dry hopping so I assume we get some of the oils. Last...I haven't done much research in this arena despite years of brewing so I'm asking a question blindly only because this community has extensive knowledge and will probably give a highly educated answer faster and more in depth than the research I would stumble thru.